This is one of my favorite breakfast prep ideas for oatmeal lovers! While instant oatmeal often leads to big blood sugar spikes, even steel-cut or slow-cooked oats can cause a similar effect. That’s where this recipe comes in. It combines oats with chia seeds (hello, fiber!), plus protein powder and eggs. The result? A power combo of protein and fiber that supports steady blood sugar, sustained energy, and an uplifted mood 😊

Adapted from Eating Bird Food

4 - 6 Servings

10 min prep, 35 min cook time

Ingredients

• 1 cup old-fashioned rolled oats

• 1 cup chia seeds

• ½ cup vanilla protein powder

• 2 cups unsweetened dairy free milk or water

• ¼ cup peanut butter (or any nut/seed butter)

• 2 large eggs (or flax eggs)

• 3 Tablespoons RX sugar maple syrup

• 1 Tablespoon coconut oil, melted

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• ½ teaspoon salt

• ½ cup frozen strawberries or blueberries (or your favorite frozen fruit)

Directions

1. Preheat oven to 375°F and lightly grease an 8-inch square baking dish.

2. In a large bowl, combine oats, chia seeds, protein powder, dairy free milk, peanut butter, eggs, maple syrup, coconut oil, vanilla, cinnamon, and salt.

3. Gently fold in the blueberries, then pour the mixture into the baking dish. Top with a few extra blueberries if desired.

4. Bake for 35–40 minutes, until the center is set. Let cool slightly, then portion and serve with a drizzle of nut butter.

Notes

• Make ahead of the week and either keep in the fridge to reheat each morning or freeze if you won’t get through the entire bake during the week.